DAILY RECIPE JUNE 28TH: REFRIGERATOR KOSHER GARLIC-DILL PICKLES

These are the same Pickles my Dad use to make, our family loved them

Refrigerator Kosher Garlic-Dill Pickles







Ingredients
•6 cups water (I use distilled bottled water)
•1/4 cup kosher salt(use only kosher salt)
•2 tablespoons white vinegar
•2 lbs small cucumbers, thoroughly scrubbed
•1/3-1/2 cup coarsely chopped fresh dil (for a stronger dill flavor increase to 3/4 cup)
•8 large fresh garlic cloves (coarsely chopped or sliced, use more for a stronger garlic taste)
•8 whole black peppercorns
Directions
1.1
Clean the glass jar and lid thoroughly in your dishwasher or with hot soapy water.
2.2
Combine the water, salt and vinegar in a saucepan; bring to a boil over medium heat.
3.3
Remove from heat; cool to room temperature.
4.4
Pack the cucumbers and the remaining ingredients in a 2-quart (2 litre) glass jar, and pour brine (water/vinegar mixture) over them, covering the cucumbers completely.
5.5
Store, covered in the the refrigerator.
6.6
The pickles will be ready in 7 days, but the longer you leave them in the refrigerator the better they will be and will keep refrigerated for months (if they last that long!).
7.7
**NOTE** since the peel is eaten on these pickles, make certain to wash and scrub the outside of the cucumbers well to remove any dirt, I use a small nail brush to scrub the outsides.